Hamburger Vegetable Soup

Prior to Christmas, I busied myself with baking dozens and dozens of various types of cookies.  I bought lovely Christmas tin boxes with see thru tops to pack full of cookie assortments for sharing with friends and relatives.

Now it’s time to resume life. I spend much time on Pinterest, exploring recipe ideas, creating a collection of favorites, trying new concoctions on my family. The other day I was in the mood for soup.  Not just any soup, but a hamburger soup.  I searched for ideas.  There wasn’t a single one that grabbed me, but parts of several that spurred my imagination.  I was also limited by what I had on hand as I’m about 30 miles from town.

I began gathering ingredients and then proceeded to create.  The result was something I had to record so it wouldn’t be forgotten.  It’s so delicious and addicting that I had to heat a bowl for breakfast the next morning.

I hope you enjoy as well!

Hamburger Vegetable Soup

1 lb. ground beef (brown in 1 Tbsp. Olive oil)

Add to browned ground beef and cook ’til tender:
1 medium onion, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1 can mushrooms stems & pieces, drained

Add 8 cups water with
1 1/2 Tbsp. Better Than Bouillon, beef
3 peeled and diced gold potatoes
1 pkg. fresh peeled baby carrots, chopped (I actually used about 2/3 pkg.)

Bring to a boil, reduce heat and cook for 20 minutes, covered.

Add:
1 can drained cut green beans
1 can, drained and rinsed, pinto beans
1 can, undrained, diced tomatoes
1 can V-8 Juice
1 pkg. frozen mixed vegetables
1 Tbsp. Italian seasoning
2 bay leaves

Bring to a boil, then reduce to simmer. Simmer for at least 1 hour. Remove bay leaves before serving.